Nutritional Facts

Directions

In a large skillet, combine the chili sauce, jelly and lemon juice; cook over medium-low heat until jelly is melted. Stir in sausages. Reduce heat; cover and cook for 30 minutes or until heated through, stirring occasionally. Serve immediately or keep warm in a 1-1/2 qt.slow cooker.Yield: about 32 servings.

"I just made this recipe over the weekend with meatballs, that I found on a different website. I loved the sauce, I just never liked meatballs/chopmeat, so I said that I would love to make it with something else - this is perfect! I can't wait to try it with the smoked sausages!"